Enhanced Phytase Production by Bacillus subtilis subsp. subtilis in Solid State Fermentation and its Utility in Improving Food Nutrition

2021 ◽  
Vol 28 ◽  
Author(s):  
Bijender Singh ◽  
Gurprit Kumar ◽  
Vinod Kumar ◽  
Davender Singh
Keyword(s):  
Bacillus Subtilis ◽  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Incubation Time ◽  
Bacterial Culture ◽  
Phytase Production ◽  
Food Ingredients ◽  
Food And Feed ◽  
Subtilis Subsp

Background: Phytic acid acts as anti-nutritional factor in food and feed ingredients for monogastric animals as they lack phytases. Objective: Phytase production by Bacillus subtilis subsp. subtilis JJBS250 was studied in solid state fermentation and its applicability in dephytinization of food Methods: Bacterial culture was grown in solid state fermentation using wheat bran and various culture conditions were optimized using ‘One variable at a time’ (OVAT) approach. Effects of different substrates (wheat bran, wheat straw, sugarcane bagasse), incubation time (24, 48, 72 and 96 h), incubation temperatures (25, 30, 35 and 40 oC), pH (4.0, 5.0, 6.0, 7.0 and 8.0) and moisture content (1:1.5, 1:2.0, 1:2.5 and 1:3) were studied on phytase production. Bacterial phytase was used in dephytinization of food samples. Results: Optimization of phytase production was studied in solid state fermentation (SSF) using ‘One variable at a time’ (OVAT) approach. Bacillus subtilis subsp. subtilis JJBS250 grew well in various agroresidues in SSF and secreted high enzyme titres using wheat bran at 30 oC and pH 5.0 after incubation time of 48 h with substrate to moisture ratio of 1:3. Glucose and ammonium sulphate supplementation to wheat bran further enhanced phytase production in SSF. Optimization of phytase production resulted in 2.4-fold improvement in phytase production in solid state fermentation. The enzyme resulted in dephytinization of wheat and rice flours with concomitant release of inorganic phosphate, reducing sugar and soluble protein. Conclusion: Optimization resulted in 2.34-fold enhancement in phytase production by bacterial culture that showed dephytinization of food ingredients with concomitant release of nutritional components. Therefore, phytase of B. subtilis subsp. subtilis JJBS250 could find application in improving nutritional quality of food and feed of monogastric animals.

scholarly journals Comparative Evaluation of Agroindustrial Byproducts for the Production of Alkaline Protease by Wild and Mutant Strains ofBacillus subtilisin Submerged and Solid State Fermentation

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Hamid Mukhtar ◽  
Ikramul Haq
Keyword(s):  
Bacillus Subtilis ◽  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Soybean Meal ◽  
Alkaline Protease ◽  
Enzyme Production ◽  
Enhanced Production ◽  
Industrial Byproducts ◽  
Agroindustrial Byproducts

The present study describes the screening of different agroindustrial byproducts for enhanced production of alkaline protease by a wild and EMS induced mutant strain ofBacillus subtilisIH-72EMS8. During submerged fermentation, different agro-industrial byproducts were tested which include defatted seed meals of rape, guar, sunflower, gluten, cotton, soybean, and gram. In addition to these meals, rice bran, wheat bran, and wheat flour were also evaluated for protease production. Of all the byproducts tested, soybean meal at a concentration of 20 g/L gave maximum production of the enzyme, that is, 5.74  ±  0.26 U/mL from wild and 11.28  ±  0.45 U/mL from mutant strain, during submerged fermentation. Different mesh sizes (coarse, medium, and fine) of the soybean meal were also evaluated, and a finely ground soybean meal (fine mesh) was found to be the best. In addition to the defatted seed meals, their alkali extracts were also tested for the production of alkaline protease byBacillus subtilis, but these were proved nonsignificant for enhanced production of the enzyme. The production of the enzyme was also studied in solid state fermentation, and different agro-industrial byproducts were also evaluated for enzyme production. Wheat bran partially replaced with guar meal was found as the best substrate for maximum enzyme production under solid state fermentation conditions.

scholarly journals Phytase Production byAspergillus nigerCFR 335 andAspergillus ficuumSGA 01 through Submerged and Solid-State Fermentation

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Gunashree B. Shivanna ◽  
Govindarajulu Venkateswaran
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Enzyme Level ◽  
Solid Substrate ◽  
Aspergillus Ficuum ◽  
Phytase Production ◽  
Potato Dextrose Broth ◽  
Substrate Medium

Fermentation is one of the industrially important processes for the development of microbial metabolites that has immense applications in various fields. This has prompted to employ fermentation as a major technique in the production of phytase from microbial source. In this study, a comparison was made between submerged (SmF) and solid-state fermentations (SSF) for the production of phytase fromAspergillus nigerCFR 335 andAspergillus ficuumSGA 01. It was found that both the fungi were capable of producing maximum phytase on 5th day of incubation in both submerged and solid-state fermentation media.Aspergillus nigerCFR 335 andA. ficuumproduced a maximum of 60.6 U/gds and 38 U/gds of the enzyme, respectively, in wheat bran solid substrate medium. Enhancement in the enzyme level (76 and 50.7 U/gds) was found when grown in a combined solid substrate medium comprising wheat bran, rice bran, and groundnut cake in the ratio of 2 : 1 : 1. A maximum of 9.6 and 8.2 U/mL of enzyme activity was observed in SmF byA. nigerCFR 335 andA.ficuum, respectively, when grown in potato dextrose broth.

Comparison of phytase production on wheat bran and oilcakes in solid-state fermentation by Mucor racemosus

2006 ◽  
Vol 97 (3) ◽  
pp. 506-511 ◽  
Author(s):  
Krishnan Roopesh ◽  
Sumitra Ramachandran ◽  
K. Madhavan Nampoothiri ◽  
George Szakacs ◽  
Ashok Pandey
Keyword(s):  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Mucor Racemosus ◽  
Phytase Production

Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition

2020 ◽  
pp. 103159
Author(s):  
Sonja Jakovetić Tanasković ◽  
Nataša Šekuljica ◽  
Jelena Jovanović ◽  
Ivana Gazikalović ◽  
Sanja Grbavčić ◽  
...  
Keyword(s):  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Food Component ◽  
Nutritional Factors
Sign in / Sign up

Export Citation Format

Share Document